Foods are just more fun when they’re served on a stick! For this recipe, we took the classic chicken cordon bleu and added a twist— tender chicken with a corn flake crust. The cornflake crust makes it extra crunchy, while the stick makes for easy eating. Perfect for the next ball game, or when you want to impress your guests. The cornflake crusted chicken is crispy on the outside, but moist and tender on the inside. And of course, with lots of gooey cheesiness. While the cornflake chicken looks impressive, it’s not that difficult to prepare. Strips of chicken breasts are filled with ham and cheese, and fried to golden perfection. This recipe is a must-try.
This Cornflake Chicken recipe is so easy to make that your family and friends will always ask for it. It's made up of strips of chicken breast filled with ham and cheese, covered in cornflakes and fried to perfection. You won't regret it!
This recipe works best with a coarse crumb. If you don’t want to use cornflakes, look for Panko breadcrumbs as an alternative. We do recommend however, that you try making it with cornflakes first without substitution!
These Cornflake Crusted Chicken Breasts taste good with anything. Serve them with roast vegetables, fresh fruits, fresh homemade rolls, or French fries.
The Cornflake Crusted Chicken can be frozen before cooking. To freeze uncooked chicken breasts, bread with flour, egg wash, and cornflakes. Place on parchment paper and place in the freezer for about 3 hours. Transfer to a resealable freezer bag and freeze up to 2 months.
Slice the breasts in half (don’t cut all the way through), to “butterfly” them.
Place clingfilm on top of the butterflied breast, and use a mallet to flatten the breast slightly.
Sprinkle the flattened breast with salt and pepper.
Add one slice of cheese and one slice of ham on each breast.
Place a wooden spoon on the bottom part of the chicken breast.
Wrap the layers of chicken, cheese, and ham, around the wooden spoon.
Place the rolled-up chicken breasts in the freezer for a few hours in order to harden.
Set up a breading station, by using three containers: one for flour, one for eggs (whisked), and a final one for cornflakes.
Remove the chicken breasts from the freezer. Cover with flour, then eggs, then the cornflakes.
Carefully lower the breaded chicken breast into hot oil, being careful not to burn.
Repeat with all the chicken breasts.
– If you prefer not to deep-fry the chicken, you can shallow-fry the chicken rolls until golden and then add to a preheated oven (350°F/180°F) to cook until the internal temperature registers at 165°F/75°F.
– To reheat leftover Cornflake Crusted Chicken, place them in the oven at 250°F/120°C until heated through.